Bacon Wrapped Jalapeno Chicken Thighs
We came across this recipe from Malcom Reed (How To BBQ Right) and slightly modified it to our liking.
Ingredients:
- 8 Boneless Skinless Chicken Thighs
- 4 Jalapeno Peppers
- 8oz Cream Cheese
- Grated Cheddar Cheese
- Bacon Bits
- 8 Strips of Bacon
- 1 Stick of Real Butter
- Your favorite BBQ Sauce
- Your favorite BBQ Rub
Remove the thighs from the packaging and place on a cutting board designated for poultry. If there is any excess fat on the thighs go ahead and trim it off. Season each side with a good dose of your favorite seasoning, we enjoy Prairie Smoke & Spice Maple Candy or Kosmos Q Dirty Bird. Split the Jalapeño Peppers in half lengthwise and remove the seeds and veins. The more you leave in, the more heat will will have. Mix the cream cheese in a bowl with shredded cheddar cheese and bacon bits to your liking and more of your rub. Fill each jalapeno half with the cream cheese mixture and sprinkle a touch of rub on top. Place the stuffed pepper cheese side down in the center of each chicken thigh and form the meat around the pepper. Next wrap each thigh with a strip of bacon. To keep the thighs in a natural shape while cooking we use Wilton Mini Loaf Pans, we have purchased these at Canadian Tire in the past but can't find them right now. Spray the pan with Duck Fat or cooking oil and place each thigh in the pan. Place a tablespoon of butter on each one. Have your smoker running with your favorite rub at 300 degrees. After 45 minutes the bacon should start to brown and the chicken will have absorbed enough smoke flavor. Cover the pan with aluminum foil and continue to cook until the internal temperature hits 165 degrees. At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot. Carefully take each thigh out of the chicken pan and re-season each side with the rub. Place the thighs on a cooking rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry. For the finishing glaze we like to use Motley Que Sticky Fixx or Prairie Smoke & Spice Blue Ribbin'. Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain. The rack goes back on the smoker for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately. Let the thighs rest for just a few minutes and they’re ready to serve.
